How to make tomato, chive and dill beurre blanc

So with this demonstration I want to show you the versatility of the Beurre blanc sauce, so here in the pan we've got a Beurre blanc we've already made so that's the reduction of shallots, white wine, white wine vinegar with unsalted butter emulsified into it, so we’ve got a nice creamy Beurre blanc there and the first one we going to do is a Chive Beurre blanc, so I’ve just got some fresh Chives here and we’re just going to finely chop the chives and because this is a Chive Beurre blanc I'm going to leave the shallots in this one.

So we’re going to put some Chives into the bowl, now you could do this directly in the pan normally but we're going to show you three variations on this so we're just going to warm our sauce up and we’ve just got that nicely warm now just the first of the bubbles starting to show on the surface so I’ve taken that straight off and then we’re just going to add our Beurre blanc you can see nice and creamy, he's got some consistency to it and we have not added any cream to this, this is a straight butter sauce, with some of the Beurre blanc recipe’s you’ll see will have some cream in and that just acts as bit of a stabilizer, so nice chive Beurre blanc perfect for a piece of fish.

So that’s our first one and our second one we’re going to do a tomato and tarragon Beurre blanc, so I’ve got some tomato petals here that we are just going to dice up into concasse so we’ll just square those off and quickly dice those up, some fresh tarragon leaves and just slice those up and again these herbs you want to be adding to your Beurre blanc at the last minute so I would have it in a bowl on a Banbury ready for service and then take out what I wanted and add it to the tomatoes and the tarragon, again I think the shallots in this are quite nice, for this particular sauce, so we going to leave those in again and just give that a mix together, nice and clean so our last one nice little bunch of dill, going to chop the dill and with dill you are fine to put some of the storks in as well and again into our bowl and this time I'm going to pass the shallots out of this one, so we’re just going to add that, the Dill itself will give quite a bit of texture and just to show you the variation we are going to take the shallots out of there and we're just going to finish that with a little bit a finely grated lemon zest, three different variations on a Beurre blanc all from your one mother sauce.

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